Featured in our August 2009 Newsletter.
Recommended Pairing: Ariana, Isbael, Moscato, Vermentino
Ingredients:
½ cup unsalted butter
½ cup light brown sugar
2-3 peaches, cut into wedges
Puff pastry dough
1 teaspoon melted butter Whipped cream or ice cream for serving
In an oven-proof omelet pan, melt the ½ cup of butter over medium heat. Add the brown sugar and cook until the sugar melts and combines with the butter. Remove from heat. Fan the peaches on the caramelized sugar, following the contour of the pan. Make sure to cover all of the sugar. Cut a round piece of puff pastry dough about as big around as the pan. Place the dough over the peaches. Tuck the sides under the peaches as best you can. Score the dough and brush with the melted butter. Bake in a 350°F oven for 15 minutes, or until the dough is golden.
Immediately after removing from the oven, cover the pan with an inverted plate. Carefully flip the pan over while holding the plate in place on the pan. Remove the pan. Serve warm topped with whipped cream or ice cream.
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